This post specifically is what's safe for work:
- Visit A Tube Near You
- Enter The Following Query Into The Search Form:
- Cosplay Girl
- Click The "Search" Or Magnifying Glass Button
- "Fap-Fappin' Away..."
The Mind Simply Reels.
In other news, that the Washington State Health Authority saw fit to terminate my Medicaid has not mere Patents coming right out of my ass, but Nobel Prizes.
I Am Absolutely Serious:
I know how to _reverse_ Global Warming, enough so that we'll get the ice caps back.
Please don't pour your Canola down the drain, it really _does_ make me cry when food goes to waste. But in the time you've got left until your Rape Seed Oil runs dry, put Olive Oil on your list.
I have read _repeatedly_ that Olive Oil is completely unsuitable for frying, as it has a very low Flash Point. In my experience that is absolutely not the case for the Extra Virgin variety; possibly it is for the pale-yellow oil, which is the product of crushing the pits.
Extra Virgin Oil merely bruises the Olives, it doesn't even crush them - that would be the Virgin Grade.
The difference between the various grades - and $$$$ - of the Olive Oils is not just the color and not just the taste, but far far more importantly the Shelf Life.
If you don't use Olive Oil much then you _definitely_ want the Extra Virgin, despite the expense; it's only _restaurants_ that use the low-price crushed-pit Olive Oil.